Stuffed Portobello Mushrooms With Feta And Almonds

Name: Stuffed Portobello Mushrooms With Feta And Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup bulgur; 1/3 cup chopped roasted almonds; 3 scallions, thinly sliced, white and green parts separated; 1/2 teaspoon dried thyme; kosher salt and black pepper; 4 large portabella mushrooms, stems discarded (can use 8 small); 4 tablespoons olive oil, plus more for drizzling; 2 ounces feta, crumbled (1/2 cup); 2 tablespoons fresh lemon juice; 4 ounces mixed greens (6 cups); 1/2 English cucumber, thinly sliced

Servings: persons

1/2 cup bulgur
1/3 cup chopped roasted almonds
3 scallions, thinly sliced, white and green parts separated
1/2 teaspoon dried thyme
kosher salt and black pepper
4 large portabella mushrooms, stems discarded (can use 8 small)
4 tablespoons olive oil, plus more for drizzling
2 ounces feta, crumbled (1/2 cup)
2 tablespoons fresh lemon juice
4 ounces mixed greens (6 cups)
1/2 English cucumber, thinly sliced

1
Heat oven to 400u00b0F Cook the bulgur according to the package directions; transfer to a medium bowl and let cool to room temperature. Stir in the almonds, scallion whites, thyme, 1/2 tsp salt, and 1/4 tsp pepper.
2
Meanwhile, place the mushrooms on a rimmed baking sheet, rub with 2 Tb of the oil, and season with 1/4 tsp each salt and pepper. Roast, stem side up, until tender, 18-20 minutes. Dividing evenly, top the mushrooms with the bulgur mixture and sprinkle with the Feta. Roast until warmed through, 2 to 4 minutes more.
3
In a large bowl, mix together the lemon juice, the remaining 2 Tb of oil and 1/4 tsp each salt and pepper. Add the greens and cucumber and toss to combine. Drizzle the mushrooms with olive oil, sprinkle with the scallion greens, and serve with the salad.

266

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup bulgur, 1/3 cup chopped roasted almonds, 3 scallions, thinly sliced, white and green parts separated, 1/2 teaspoon dried thyme, and more.

Yes, Stuffed Portobello Mushrooms With Feta And Almonds falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!